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January 2016- pauly's Chicken Passanda

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pauly
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January 2016- pauly's Chicken Passanda

Post by pauly »

(This recipe can be found in the recipe section here - Admin)

This is my attempt to replicate the passanda from Sarada's in Tolworth, Surrey, in the early eighties. I know red wine is unorthodox, but that's what it had in it.
For the romantics among you, the young girl I used to go there with, is now my wife of nearly thirty years. :love:

Note. This makes a smaller portion than is normal ,a ladies portion in fact.

Makes a tasty dish, in fact one of my wife's favourites.

All measurements are level
Tbsp - Tablespoon
Tsp - Teaspoon
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Cory Ander
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Re: Chicken Passanda

Post by Cory Ander »

Looking good, Pauly, thanks for sharing 8-)
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Westy
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Re: Chicken Passanda

Post by Westy »

Thanks for posting this Pauly .. it's the recipe I asked for in the 'recipe request' section where you mentioned the red wine addition which I find strangely interesting .. I will give this a go and let you know my thoughts in due course 8-)
A curry can never be ‘too garlicky’ or ‘too hot’ .....
bobsbeer
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Re: Chicken Passanda

Post by bobsbeer »

Nice one Pauly. Tried this tonight and the wife thought it was very nice indeed. She had two plates full so I must have done something right. I had a few fresh chillies so used 2 chillies instead of the powdered and as I had a lone pepper I chucked that in as well. Turned out great. Thanks for the recipe. :thumbup:
Bob

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Willyeckerslike
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Re: Chicken Passanda

Post by Willyeckerslike »

Nice looking curry there pauly, my wifes favourite used to be Lamb Passanda and that had red wine in it too. This was from Doncaster Tandoori many many years ago. I thought it was ok but not spicy enough
goncalo
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Re: Chicken Passanda

Post by goncalo »

Looks good Pauly!

It's interesting to see how recipes vary so widely. I'm not a big passanda person, but the few times I had it, I never tasted wine. I also didn't taste almonds, the flavour was essentially cashew nuts. I think I wrote down a recipe for a passanda somewhere on here. Next time the missus is up to a passanda, I'll give your recipe a go to see what she thinks. :)
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Dan Sak
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Re: Chicken Passanda

Post by Dan Sak »

Lovely recipe! Doubled up on this as you said the portion size was small, glad I did! Missus really enjoyed it too. Probably make this again next weekend. Thanks for sharing :D
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Alchemist
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Re: Chicken Passanda

Post by Alchemist »

Great result with this today, pauly, thanks!
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Alchemist
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Re: Chicken Passanda

Post by Alchemist »

I used lamb by the way!
lagerlad
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Re: Chicken Passanda

Post by lagerlad »

made this last night after reading the recipe and how many folk enjoyed it,doubled everything up as i wanted to serve 2 people,turned out a lovely curry which i would recommend trying,gonna give it a go again as i added 1teaspoon of chilli powder which made it a medium curry rather than mild,although still very tasty i am gonna try it wiyjout chilli next time then work up from there as i always presumed a passanda would have no chilli in it....i used cbm base and mix cheers lagerlad
chukitinabukit
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Re: Chicken Passanda

Post by chukitinabukit »

1st class looking curry Alchy, started salivating just looking at the photo.
An interesting consistency you have turned out. I have only ever had them 'saucier' than that, and that is how I cook them.
Any tips on sauce reduction? Bearing in mind I need to maintain some sort of profit level and still present a 'decent sized portion.
cheers
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Re: Chicken Passanda

Post by Alchemist »

Cheers Chukit. I'm not sure I'm doing anything special, apart from just reducing it down to a fairly thick sauce. I use 300g portions of lamb, so wonder if the volume of meat can also effect the final look of the sauce?
chukitinabukit
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Re: Chicken Passanda

Post by chukitinabukit »

Thanks Alchy.
I thought the portion of meat would be generous (lamb here is very expensive). If I added that much lamb to one curry, I would be cooking them for nothing.
Back in the UK, meat suppliers provide mutton or lamb very cheaply which enables curry houses to give generous portions, at the right price I might add. But Thailand is a long way from the UK!
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Alchemist
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Re: Chicken Passanda

Post by Alchemist »

I reckon it costs me about £4 per portion of lamb, so not that cheap, but still my favourite meat for curries :):
chukitinabukit
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Re: Chicken Passanda

Post by chukitinabukit »

What you pay for your lamb is about what I sell a lamb based curry for, and that is difficult to squeeze out of the old codgers over here.
They all like the curry, but want it for nowt.
curry-nights
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Re: Chicken Passanda

Post by curry-nights »

Do you know Chuckit - your'e right - there are many "Cheap Charlies" out here

best, Rich
chukitinabukit
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Re: Chicken Passanda

Post by chukitinabukit »

Rich,
They'll all eat a free curry and rave about the flavour etc. but, what? Pay for it!

Often see columns of codgers shuffling down the street chasing balloons. One small Leo purchased and they expect to eat all night for free.
C'est la vie, non?

Chukit
Achille17
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Re: Chicken Passanda

Post by Achille17 »

I tried this recipe today, wondering how red wine would taste in a curry.

I was very pleased with the result and will surely cook it again.

MANY THANKS!
kimgary
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Re: Chicken Passanda

Post by kimgary »

First curry I ever had, a chicken pasanda, finished with red wine, cream, 2 quarters of fresh tomato and fresh coriander, it was the dish that inspired me to learn BIR cooking,Imho the red wine and dash of cream definitely lift the dish to a new level.

Regards
GJ
No one knows more than all of us.
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Cory Ander
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Re: Chicken Passanda

Post by Cory Ander »

Made this today, thanks very much for a very nice recipe, pauly 8-)
Chicken Passanda
Chicken Passanda
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